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80-440: Fruit preserves are preparations of fruits whose main preserving agent is sugar and sometimes acid , often stored in glass jars and used as a condiment or spread . There are many varieties of fruit preserves globally, distinguished by the method of preparation, type of fruit used, and its place in a meal. Sweet fruit preserves such as jams, jellies, and marmalades are often eaten at breakfast with bread or as an ingredient of
160-423: A fruit is the seed -bearing structure in flowering plants (angiosperms) that is formed from the ovary after flowering (see Fruit anatomy ). Fruits are the means by which angiosperms disseminate their seeds. Edible fruits in particular have long propagated using the movements of humans and other animals in a symbiotic relationship that is the means for seed dispersal for the one group and nutrition for
240-515: A gelling agent , meaning when the pectin chains combine, they create a network that results in a gel. The strength and effectiveness of the side chains and the bonds they form depend on the pH of the pectin, the optimal pH is between 2.8 and 3.2. Marmalade is a fruit preserve made from the juice and peel of citrus fruits boiled with sugar and water. It can be produced from lemons, limes, grapefruits, mandarins, sweet oranges, bergamots and other citrus fruits, or any combination thereof. Marmalade
320-564: A risk factor for cardiovascular diseases . Fruit consumption is under preliminary research for the potential to improve nutrition and affect chronic diseases. Regular consumption of fruit is generally associated with reduced risks of several diseases and functional declines associated with aging. For food safety , the CDC recommends proper fruit handling and preparation to reduce the risk of food contamination and foodborne illness . Fresh fruits and vegetables should be carefully selected; at
400-450: A blackberry is an aggregate-accessory fruit, and an apple is a simple-accessory fruit. Seedlessness is an important feature of some fruits of commerce. Commercial cultivars of bananas and pineapples are examples of seedless fruits . Some cultivars of citrus fruits (especially grapefruit , mandarin oranges , navel oranges , satsumas ), table grapes , and of watermelons are valued for their seedlessness. In some species, seedlessness
480-590: A certain time, harmful bacteria may grow on them and increase the risk of foodborne illness. Ribes Ribes ( / ˈ r aɪ b iː z / ) is a genus of about 200 known species of flowering plants , most of them native to the temperate regions of the Northern Hemisphere . The species may be known as various kinds of currants, such as redcurrants , blackcurrants , and whitecurrants , or as gooseberries , and some are cultivated for their edible fruit or as ornamental plants . Ribes
560-513: A chemical to adjust the pH; and/or an antifoaming agent . In the European Union , the jam directive (Council Directive 79/693/EEC, 24 July 1979) set minimum standards for the amount of "fruit" in jam, but the definition of fruit was expanded to take account of several unusual kinds of jam made in the EU. For this purpose, "fruit" is considered to include fruits that are not usually treated in
640-477: A culinary sense as fruits, such as tomatoes, cucumbers , and pumpkins; fruits that are not normally made into jams; and vegetables that are sometimes made into jams, such as rhubarb (the edible part of the stalks), carrots, and sweet potatoes . This definition continues to apply in the new directive, Council Directive 2001/113/EC of 20 December 2001 relating to fruit jams, jellies and marmalades and sweetened chestnut purée intended for human consumption. Extra jam
720-416: A distinctive bitter taste which it imparts to the preserve. Fruit preserves are used in many food preparations and recipes; some examples include: In general, jam is produced by taking mashed or chopped fruit or vegetable pulp and boiling it with sugar and water. The proportion of sugar and fruit varies according to the type of fruit and its ripeness, but a rough starting point is equal weights of each. When
800-522: A head, is produced first. After fertilization , each flower in the cluster develops into a drupe; as the drupes expand, they develop as a connate organ, merging into a multiple fleshy fruit called a syncarp . Progressive stages of multiple flowering and fruit development can be observed on a single branch of the Indian mulberry, or noni . During the sequence of development, a progression of second, third, and more inflorescences are initiated in turn at
880-415: A minimum percentage of water-soluble solids. Jams "shall be the product made by boiling fruit, fruit pulp or canned fruit to a suitable consistency with water and a sweetening ingredient", jellies "shall be the product made by boiling fruit juice or concentrated fruit juice that is free from seeds and pulp with water and a sweetening ingredient until it acquires a gelatinous consistency". In Canada, fruit jam
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#1732766068597960-644: A new plant some distance away from the parent. Other fruits have evolved flattened and elongated wings or helicopter-like blades, e.g., elm , maple , and tuliptree . This mechanism increases dispersal distance away from the parent via wind. Other wind-dispersed fruit have tiny " parachutes ", e.g., dandelion , milkweed , salsify . Coconut fruits can float thousands of miles in the ocean, thereby spreading their seeds. Other fruits that can disperse via water are nipa palm and screw pine . Some fruits have evolved propulsive mechanisms that fling seeds substantial distances – perhaps up to 100 m (330 ft) in
1040-463: A number of plums are among these fruits. Because of this shorter cooking period, not as much pectin will be released from the fruit, and consequently conserves, particularly if home-cooked, will sometimes be slightly softer set than some jams. There is an alternative definition of a conserve: a preserve made from a mixture of fruits or vegetables. Conserves in this sense may also include dried fruit or nuts. Fruit butter , in this context, refers to
1120-680: A number of different forms from a wide range of families, including carrot , parsnip , parsley , cumin . An aggregate fruit is also called an aggregation, or etaerio ; it develops from a single flower that presents numerous simple pistils . Each pistil contains one carpel ; together, they form a fruitlet. The ultimate (fruiting) development of the aggregation of pistils is called an aggregate fruit , etaerio fruit , or simply an etaerio . Different types of aggregate fruits can produce different etaerios, such as achenes, drupelets, follicles, and berries. Some other broadly recognized species and their etaerios (or aggregations) are: The pistils of
1200-438: A number of sections to produce a taxonomy of seven subgenera; Ribes (sections Ribes , Heretiera , Berisia ) Coreosma , Calobotrya (sections Calobotrya , Cerophyllum ), Symphocalyx , Grossularioides , Grossularia , Parilla . Taxonomy, according to Berger, modified by Sinnott (1985): Some authors continued to treat Hesperia and Lobbia as subgenera. Early molecular studies suggested that subgenus Grossularia
1280-478: A pastry or dessert, whereas more savory and acidic preserves made from " vegetable fruits " such as tomato, squash or zucchini , are eaten alongside savory foods such as cheese, cold meats, and curries. There are several techniques of making jam, with or without added water. One factor depends on the natural pectin content of the ingredients. When making jam with low-pectin fruits like strawberries, high-pectin fruit like orange can be added, or additional pectin in
1360-541: A process similar to that used for making jam, with the additional step of filtering out the fruit pulp after the initial cooking. Good jelly is clear and sparkling and has a fresh flavor of the fruit from which it is made. It is tender enough to quiver when moved but holds angles when cut. The characteristic clarity and jellied consistency of a jelly are qualities it shares with the gelatin-based dessert also called jelly in some places. High pectin fruits such as quinces, apples, or redcurrants are used for making jelly. In
1440-421: A process where the whole fruit is forced through a sieve or blended after the heating process. Fruit butter are generally made from larger fruits, such as apples, plums, peaches, or grapes. Cook until softened and run through a sieve to give a smooth consistency. After sieving, cook the pulp ... add sugar and cook as rapidly as possible with constant stirring.… The finished product should mound up when dropped from
1520-442: A prominent pointed terminal projection is said to be beaked . A fruit results from the fertilizing and maturing of one or more flowers. The gynoecium , which contains the stigma-style-ovary system, is centered in the flower-head, and it forms all or part of the fruit. Inside the ovary(ies) are one or more ovules . Here begins a complex sequence called double fertilization : a female gametophyte produces an egg cell for
1600-497: A replaceable tightly-fitting lid can be used. Other methods of packaging jam, especially for industrially produced products, include cans and plastic packets, especially used in the food service industry for individual servings. Under the Processed Products Regulations (C.R.C., c. 291), jams, jellies, citrus marmalade, and preserves are defined. Each must contain a minimum percentage of the named fruit and
1680-404: A single flower with numerous pistils typically produces an aggregate fruit ; and the merging of several flowers, or a 'multiple' of flowers, results in a 'multiple' fruit. A simple fruit is further classified as either dry or fleshy. To distribute their seeds, dry fruits may split open and discharge their seeds to the winds, which is called dehiscence . Or the distribution process may rely upon
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#17327660685971760-422: A spoon, but should not cut like jelly. Nor should there be any free liquid. Fruit curd is a dessert topping and spread usually made with lemon, lime , orange, or raspberry . The basic ingredients are beaten egg yolks, sugar, fruit juice and zest which are gently cooked together until thick and then allowed to cool, forming a soft, smooth, flavorful spread. Some recipes also include egg whites or butter. In
1840-521: A suitable shelf life. Mango chutney, for example, is mangoes reduced with sugar. Confit , the past participle of the French verb confire , "to preserve", is applied both to preservation of meats, and to fruits or vegetables seasoned and cooked with honey or sugar till jam-like. Savory confits, such as those made with garlic or fennel, may call for an oil, such as virgin olive oil, as the preserving agent. Konfyt ( Afrikaans : "jam" or "fruit preserve")
1920-406: A vacuum which both helps prevent spoilage and pulls down a tamper-evident "safety button" when used. The high sugar content makes jam keep for exceedingly long times before unsealing the packaging, and for a long time at room temperature after opening, as fruit preserves are typically of low water activity . Glass or plastic jars are often used to store jam that is not all to be used at once, as
2000-974: Is a ripened ovary or carpel that contains seeds, e.g., an orange, pomegranate, tomato or a pumpkin. A nut is a type of fruit (and not a seed), and a seed is a ripened ovule . In culinary language, a fruit is the sweet- or not sweet- (even sour-) tasting produce of a specific plant (e.g., a peach, pear or lemon); nuts are hard, oily, non-sweet plant produce in shells ( hazelnut , acorn ). Vegetables , so-called, typically are savory or non-sweet produce ( zucchini , lettuce, broccoli, and tomato). but some may be sweet-tasting (sweet potato). Examples of botanically classified fruit that are typically called vegetables include cucumber , pumpkin , and squash (all are cucurbits ); beans , peanuts , and peas (all legumes ); and corn , eggplant , bell pepper (or sweet pepper), and tomato. Many spices are fruits, botanically speaking, including black pepper , chili pepper , cumin and allspice . In contrast, rhubarb
2080-476: Is a type of jam eaten in Southern Africa. It is made by boiling selected fruit or fruits (such as strawberries, apricots, oranges, lemons, watermelons, berries, peaches, prickly pears, or others) and sugar, and optionally adding a little ginger to enhance the flavor. The origin of the term is obscure, but it is theorized that it came from the French. The word is also based on the French term confiture via
2160-509: Is achieved through the action of natural or added pectin . It is then sealed in containers. Jam making became "a great new industry" in 19th century England, at which point English jam makers were jam makers for the world, thriving after the repeal of sugar duties in 1874. Pectin is mainly D-galacturonic acid connected by α (1–4) glycosidic linkages. The side chains of pectin may contain small amounts of other sugars such as L-fructose, D-glucose, D-mannose, and D-xylose. In jams, pectin thickens
2240-608: Is categorized into two types: fruit jam and fruit jam with pectin . Both types contain fruit, fruit pulp or canned fruit and are boiled with water and a sweetening ingredient. Both must have 66% water-soluble solids. Fruit jam and fruit jam with pectin may contain a class II preservative , a pH adjusting agent or an antifoaming agent . Both types cannot contain apple or rhubarb fruit. Though both types of jam are very similar, there are some differences in fruit percent, added pectin, and added acidity . Fruit jam must have at least 45% fruit and may contain added pectin to compensate for
2320-467: Is distinguished from jam by the inclusion of citrus peel, and the use of more water, in which respect it resembles a jelly. It is distinguished from a jelly by containing pieces of fruit peel. The benchmark citrus fruit for marmalade production in Britain is the bitter Spanish Seville orange , Citrus aurantium var. aurantium , prized for its high pectin content, which gives a good set. The peel has
2400-502: Is insufficient resolution to justify further taxonomic revision. There are around 200 species of Ribes . Selected species include: Ribes is widely distributed through the Northern Hemisphere, and also extending south in the mountainous areas of South America. Species can be found in meadows or near streams. Currants are used as food plants by the larvae of some Lepidoptera species. The genus Ribes includes
2480-489: Is not the case, the more usual generic term is 'jam'. The singular preserve or conserve is used as a collective noun for high fruit content jam, often for marketing purposes. Additionally, the name of the type of fruit preserves will also vary depending on the regional variant of English being used. Cheong is a name for various sweetened foods in the form of syrups, marmalades, and fruit preserves in Korean cuisine. It
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2560-417: Is often called a fruit when used in making pies , but the edible produce of rhubarb is actually the leaf stalk or petiole of the plant. Edible gymnosperm seeds are often given fruit names, e.g., ginkgo nuts and pine nuts . Botanically, a cereal grain, such as corn , rice , or wheat is a kind of fruit (termed a caryopsis ). However, the fruit wall is thin and fused to the seed coat, so almost all
2640-813: Is pressed for olive oil and similar processing is applied to other oil-bearing fruits and vegetables. Some fruits are available all year round, while others (such as blackberries and apricots in the UK) are subject to seasonal availability. Fruits are also used for socializing and gift-giving in the form of fruit baskets and fruit bouquets . Typically, many botanical fruits – "vegetables" in culinary parlance – (including tomato, green beans, leaf greens, bell pepper, cucumber, eggplant, okra, pumpkin, squash, zucchini) are bought and sold daily in fresh produce markets and greengroceries and carried back to kitchens, at home or restaurant, for preparation of meals. All fruits benefit from proper post-harvest care, and in many fruits,
2720-414: Is subject to somewhat stricter rules that set higher standards for the minimum fruit content (45% instead of 35% as a general rule, but lower for some fruits such as redcurrants and blackcurrants), specifying the use of unconcentrated fruit pulp, and forbidding the mixture of certain fruits and vegetables with others. Extra jelly similarly specifies that the proportion of fruit juice or aqueous extracts in
2800-406: Is the only genus in the family Grossulariaceae . Ribes species are medium shrublike plants with marked diversity in strikingly diverse flowers and fruit. They have either palmately lobed or compound leaves, and some have thorns. The sepals of the flowers are larger than the petals, and fuse into a tube or saucer shape. The ovary is inferior, maturing into a berry with many seeds. Ribes
2880-412: Is the open pan method, which is essentially a larger scale version of the method a home jam maker would use. This gives a traditional flavor, with some caramelization of the sugars. The second commercial process involves the use of a vacuum vessel, where the jam is placed under a vacuum, which has the effect of reducing its boiling temperature to anywhere between 65 and 80 °C depending on the recipe and
2960-522: Is the result of parthenocarpy , where fruits set without fertilization. Parthenocarpic fruit-set may (or may not) require pollination, but most seedless citrus fruits require a stimulus from pollination to produce fruit. Seedless bananas and grapes are triploids , and seedlessness results from the abortion of the embryonic plant that is produced by fertilization, a phenomenon known as stenospermocarpy , which requires normal pollination and fertilization. Variations in fruit structures largely depend on
3040-585: Is the single genus in the Saxifragales family Grossulariaceae. Although once included in the broader circumscription of Saxifragaceae sensu lato , it is now positioned as a sister group to Saxifragaceae sensu stricto . First treated on a worldwide basis in 1907, the infrageneric classification has undergone many revisions, and even in the era of molecular phylogenetics there has been contradictory evidence. Although sometimes treated as two separate genera, Ribes and Grossularia (Berger 1924),
3120-575: Is used as a tea base, as a honey-or-sugar substitute in cooking, and as a condiment. There are liquid varieties such as maesil-cheong ( plum syrup ), jam -like varieties such as yuja-cheong ( yuja marmalade ), and conserve -like varieties such as mogwa-cheong (preserved quince ). A chutney is a relish of Indian origin made of fruit, spices and herbs. Although originally intended to be eaten soon after preparation, modern chutneys are often made to be sold, so they require preservatives – often sugar and vinegar – to ensure they have
3200-505: The pericarp (fruit wall) is fleshy at maturity are termed fleshy simple fruits . Types of fleshy simple fruits, (with examples) include: Berries are a type of simple fleshy fruit that issue from a single ovary. (The ovary itself may be compound, with several carpels.) The botanical term true berry includes grapes, currants, cucumbers, eggplants (aubergines), tomatoes, chili peppers, and bananas, but excludes certain fruits that are called "-berry" by culinary custom or by common usage of
3280-603: The modes of dispersal applied to their seeds. Dispersal is achieved by wind or water, by explosive dehiscence , and by interactions with animals. Some fruits present their outer skins or shells coated with spikes or hooked burrs; these evolved either to deter would-be foragers from feeding on them or to serve to attach themselves to the hair, feathers, legs, or clothing of animals, thereby using them as dispersal agents. These plants are termed zoochorous ; common examples include cocklebur , unicorn plant , and beggarticks (or Spanish needle) . By developments of mutual evolution,
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3360-434: The raspberry are called drupelets because each pistil is like a small drupe attached to the receptacle. In some bramble fruits, such as blackberry , the receptacle, an accessory part, elongates and then develops as part of the fruit, making the blackberry an aggregate-accessory fruit. The strawberry is also an aggregate-accessory fruit, of which the seeds are contained in the achenes . Notably in all these examples,
3440-412: The (deposited) pollen through the stigma down the style into the ovary to the ovule. Two sperm are transferred from the pollen to a megagametophyte. Within the megagametophyte, one sperm unites with the egg, forming a zygote , while the second sperm enters the central cell forming the endosperm mother cell, which completes the double fertilization process. Later, the zygote will give rise to the embryo of
3520-533: The Dutch confident (meaning candied fruit). A conserve , or whole fruit jam , is a preserve made of fruit stewed in sugar. The making of conserves can be trickier than making a standard jam; it requires cooking or sometimes steeping the fruit in the hot sugar mixture for just long enough to allow the flavor to be extracted from the fruit, and sugar to penetrate it, but not so long that the fruit breaks down and liquefies. This process can also be achieved by spreading
3600-619: The United States the FDA has Requirements for Specific Standardized Fruit Butters, Jellies, Preserves, and Related Products , "fruit spread" is not defined. The term is sometimes used for a jam or preserve with no added sugar, but there are many foodstuffs described as "fruit spreads" by leading manufacturers that do contain added sugar. Jam refers to a product made of whole fruit cut into pieces or crushed, then heated with water and sugar until it reaches "jelling" or "setting" point, which
3680-408: The United States, jellies made from strawberries or concord grapes are most popular and are used for making peanut butter and jelly sandwiches . Fruit jellies may be used in a meal or dish in a similar way to jam. Some jellies, such as redcurrant , or mint , are classic accompaniments to roasted meats such as turkey, game, and lamb. Pectin is essential to the formation of jelly because it acts as
3760-408: The attachment of other floral parts – there are parts (including petals, sepals, and stamens) that fuse with the ovary and ripen with it. For such a case, when floral parts other than the ovary form a significant part of the fruit that develops, it is called an accessory fruit . Examples of accessory fruits include apple, rose hip, strawberry, and pineapple. Because several parts of the flower besides
3840-890: The case of the sandbox tree – via explosive dehiscence or other such mechanisms (see impatiens and squirting cucumber ). A cornucopia of fruits – fleshy (simple) fruits from apples to berries to watermelon; dry (simple) fruits including beans and rice and coconuts; aggregate fruits including strawberries, raspberries, blackberries, pawpaw; and multiple fruits such as pineapple, fig, mulberries – are commercially valuable as human food. They are eaten both fresh and as jams, marmalade and other fruit preserves . They are used extensively in manufactured and processed foods (cakes, cookies, baked goods, flavorings, ice cream, yogurt, canned vegetables, frozen vegetables and meals) and beverages such as fruit juices and alcoholic beverages (brandy, fruit beer , wine). Spices like vanilla, black pepper, paprika, and allspice are derived from berries. Olive fruit
3920-461: The consensus has been to consider it as a single genus, divided into a number of subgenera , the main ones of which are subgenus Ribes (currants) and subgenus Grossularia (gooseberries), further subdivided into sections. Janczewski (1907) considered six subgenera and eleven sections. Berger's twelve subgenera based on two distinct genera (see Senters & Soltis (2003) Table 1) have subsequently been demoted to sections. Weigend (2007) elevated
4000-490: The decay and degradation of the fruit to expose the seeds; or it may rely upon the eating of fruit and excreting of seeds by frugivores – both are called indehiscence . Fleshy fruits do not split open, but they also are indehiscent and they may also rely on frugivores for distribution of their seeds. Typically, the entire outer layer of the ovary wall ripens into a potentially edible pericarp . Types of dry simple fruits, (with examples) include: Fruits in which part or all of
4080-428: The dry sugar over raw fruit in layers, and leaving for several hours to penetrate into the fruit and soak the water out, then heating the resulting mixture to bring it just to the set point. As a result of this minimal cooking, some fruits are not particularly suitable for making into conserves, because they require cooking for longer periods to avoid faults such as tough skins and spoiling. Currants and gooseberries , and
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#17327660685974160-535: The edible currants: blackcurrant , redcurrant , and white currant , as well as the European gooseberry, Ribes uva-crispa , and several hybrid varieties. It should not be confused with the dried currants used in cakes and puddings, which are from the Zante currant , a small-fruited cultivar of the grape Vitis vinifera . Ribes gives its name to the popular blackcurrant cordial Ribena . The genus also includes
4240-401: The edible grain-fruit is actually a seed. The outer layer, often edible, of most fruits is called the pericarp . Typically formed from the ovary, it surrounds the seeds; in some species, however, other structural tissues contribute to or form the edible portion. The pericarp may be described in three layers from outer to inner, i.e., the epicarp , mesocarp and endocarp . Fruit that bears
4320-417: The end result desired. The lower boiling temperature enables the water to be driven off as it would be when using the traditional open pan method, but with the added benefit of retaining more of the volatile flavor compounds from the fruit, preventing caramelization of the sugars, and of course reducing the overall energy required to make the product. However, once the desired amount of water has been driven off,
4400-498: The final product via cross-linking of the large polymer chains. Recipes without added pectin use the natural pectin in the fruit to set. Tart apples , sour blackberries , cranberries , currants, gooseberries , Concord grapes , soft plums , and quinces work well in recipes without added pectin. Other fruits, such as apricots, blueberries, cherries, peaches, pineapple, raspberries, rhubarb, and strawberries are low in pectin. In order to set, or gel, they must be combined with one of
4480-459: The finished product must not be less than that laid down for the manufacture of extra jam. The U.S. Food and Drug Administration (FDA) published standards of identity in 21 CFR 150, and treats jam and preserves as synonymous, but distinguishes jelly from jams and preserves. All of these are cooked and pectin-gelled fruit products, but jellies are made from fruit juice, without seeds and pulp, while jams and preserves are gelled fruit that may include
4560-477: The fleshy produce of fruits typically appeals to hungry animals, such that the seeds contained within are taken in, carried away, and later deposited (i.e., defecated ) at a distance from the parent plant. Likewise, the nutritious, oily kernels of nuts typically motivate birds and squirrels to hoard them, burying them in soil to retrieve later during the winter of scarcity; thereby, uneaten seeds are sown effectively under natural conditions to germinate and grow
4640-409: The form of pectin powder, citric acid or citrus peels. Often the fruit will be heated gently in a pan to release its juices (and pectin), sometimes with a little added water, before the sugar is added. Another method is to macerate the fruits in sugar overnight and cook this down to a syrup. The term preserves is usually interchangeable with jams even though preserves contain chunks or pieces of
4720-429: The fruit develops from a single flower, with numerous pistils. A multiple fruit is formed from a cluster of flowers, (a 'multiple' of flowers) – also called an inflorescence . Each ('smallish') flower produces a single fruitlet, which, as all develop, all merge into one mass of fruit. Examples include pineapple , fig , mulberry , Osage orange , and breadfruit . An inflorescence (a cluster) of white flowers, called
4800-500: The fruit whereas jams in some regions do not. Closely related names include: chutney , confit , conserve , fruit butter , fruit curd , fruit spread , jelly , cheese , leather and marmalade . Some cookbooks define preserves as cooked and gelled whole fruit (or vegetable), which includes a significant portion of the fruit. In the English-speaking world, the two terms are more strictly differentiated and, when this
4880-416: The fruits develop, but they are not evolutionarily relevant as diverse plant taxa may be in the same group. While the section of a fungus that produces spores is called a fruiting body, fungi are members of the fungi kingdom and not of the plant kingdom . Simple fruits are the result of the ripening-to-fruit of a simple or compound ovary in a single flower with a single pistil . In contrast,
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#17327660685974960-419: The group of ornamental plants collectively known as the flowering currants, for instance, R. sanguineum . There are restrictions on growing some Ribes species in some U.S. states, as they are the main alternate host for white pine blister rust . Blackfoot people used blackcurrant root ( Ribes hudsonianum ) for the treatment of kidney diseases and menstrual and menopausal problems. The Cree used
5040-419: The head of the branch or stem. Fruits may incorporate tissues derived from other floral parts besides the ovary, including the receptacle, hypanthium, petals, or sepals. Accessory fruits occur in all three classes of fruit development – simple, aggregate, and multiple. Accessory fruits are frequently designated by the hyphenated term showing both characters. For example, a pineapple is a multiple-accessory fruit,
5120-477: The higher pectin fruits or used with commercially produced or homemade pectin. Use of added pectin decreases cooking time. Freezer jam is uncooked (or cooked less than 5 minutes), then stored frozen. It is popular in parts of North America for its very fresh taste. [REDACTED] The category of fruit preserve referred to as a jelly (from the French gelée ) is a clear or translucent fruit spread made by
5200-425: The jam still needs to be heated briefly to 95 to 100 °C (203 to 212 °F) for safety, to kill pathogens that would otherwise proliferate. During commercial filling it is common to use a flame to sterilize the rim and lid of jars to destroy any yeasts and molds which could cause spoilage during storage. Steam is commonly injected immediately before lidding; when the steam condenses after lidding it creates
5280-496: The latter term meaning the fleshy part is derived not from the plant's ovaries but from the receptacle that holds the ovaries . Numerous dry achenes are attached to the outside of the fruit-flesh; they appear to be seeds but each is actually an ovary of a flower, with a seed inside. Schizocarps are dry fruits, though some appear to be fleshy. They originate from syncarpous ovaries but do not actually dehisce ; rather, they split into segments with one or more seeds. They include
5360-494: The mixture reaches a temperature of 104 °C (219 °F), the acid and the pectin in the fruit react with the sugar, and the jam will set on cooling. Most home cooks work by trial and error rather than temperature measurement, bringing the mixture to a "fast rolling boil ", watching to see if the seething mass changes texture , and dropping small samples on a plate to see if they run or set. Commercially produced jams are usually produced using one of two methods. The first
5440-458: The natural acidity of the fruit, a chemical to adjust the pH, and/or an antifoaming agent . Jelly with pectin must be made with a minimum of 62% water-soluble solids and a minimum of 32% juice of the named fruit, and may contain an acid ingredient that compensates for the lack in the natural acidity of the fruit; the additional juice of another fruit; a gelling agent; food color; a Class II preservative (such as benzoates , sorbates , or nitrites );
5520-637: The natural pectin level found in the fruit. Fruit jam with pectin need only contain 27% fruit and is allowed to contain added acidity to compensate for the natural acidity of the fruit. In Canada , the Food and Drug Regulations of the Food and Drugs Act of Canada categorizes jelly into two types: jelly, and jelly with pectin . Jelly may be made from the fruit, the fruit juice, or a fruit juice concentrate, and must contain at least 62% water-soluble solids. Jelly may contain an acid ingredient that makes up for any lack in
5600-445: The number of fertilized ovules. The pericarp typically is differentiated into two or three distinct layers; these are called the exocarp (outer layer, also called epicarp), mesocarp (middle layer), and endocarp (inner layer). In some fruits, the sepals , petals , stamens or the style of the flower fall away as the fleshy fruit ripens. However, for simple fruits derived from an inferior ovary – i.e., one that lies below
5680-473: The other; humans, and many other animals, have become dependent on fruits as a source of food. Consequently, fruits account for a substantial fraction of the world's agricultural output, and some (such as the apple and the pomegranate ) have acquired extensive cultural and symbolic meanings. In common language and culinary usage, fruit normally means the seed-associated fleshy structures (or produce) of plants that typically are sweet (or sour) and edible in
5760-437: The ovary may contribute to the structure of a fruit, it is important to understand how a particular fruit forms. There are three general modes of fruit development: Consistent with the three modes of fruit development, plant scientists have classified fruits into three main groups: simple fruits, aggregate fruits, and multiple (or composite) fruits. The groupings reflect how the ovary and other flower organs are arranged and how
5840-614: The plant hormone ethylene causes ripening . Therefore, maintaining most fruits in an efficient cold chain is optimal for post-harvest storage, with the aim of extending and ensuring shelf life. Various culinary fruits provide significant amounts of fiber and water, and many are generally high in vitamin C . An overview of numerous studies showed that fruits (e.g., whole apples or whole oranges) are satisfying (filling) by simply eating and chewing them. The dietary fiber consumed in eating fruit promotes satiety , and may help to control body weight and aid reduction of blood cholesterol ,
5920-401: The purpose of fertilization. (A female gametophyte is called a megagametophyte , and also called the embryo sac .) After double fertilization, the ovules will become seeds. Ovules are fertilized in a process that starts with pollination , which is the movement of pollen from the stamens to the stigma-style-ovary system within the flower-head. After pollination, a pollen tube grows from
6000-403: The raw state, such as apples, bananas, grapes, lemons, oranges, and strawberries. In botanical usage, the term fruit also includes many structures that are not commonly called as such in everyday language, such as nuts, bean pods, corn kernels, tomatoes, and wheat grains. Many common language terms used for fruit and seeds differ from botanical classifications. For example, in botany, a fruit
6080-401: The seed, and the endosperm mother cell will give rise to endosperm , a nutritive tissue used by the embryo. As the ovules develop into seeds, the ovary begins to ripen and the ovary wall, the pericarp , may become fleshy (as in berries or drupes ), or it may form a hard outer covering (as in nuts). In some multi-seeded fruits, the extent to which a fleshy structure develops is proportional to
6160-521: The seeds and pulp. The United States Department of Agriculture offers grading service based on these standards. [REDACTED] This article incorporates public domain material from websites or documents of the United States Department of Agriculture . [REDACTED] This article incorporates public domain material from websites or documents of the U.S. Government Publishing Office . Fruit In botany ,
6240-730: The store, they should not be damaged or bruised; and precut pieces should be refrigerated or surrounded by ice. All fruits and vegetables should be rinsed before eating. This recommendation also applies to produce with rinds or skins that are not eaten. It should be done just before preparing or eating to avoid premature spoilage. Fruits and vegetables should be kept separate from raw foods like meat, poultry, and seafood, as well as from utensils that have come in contact with raw foods. Fruits and vegetables that are not going to be cooked should be thrown away if they have touched raw meat, poultry, seafood, or eggs. All cut, peeled, or cooked fruits and vegetables should be refrigerated within two hours. After
6320-417: The term – such as strawberries and raspberries. Berries may be formed from one or more carpels (i.e., from the simple or compound ovary) from the same, single flower. Seeds typically are embedded in the fleshy interior of the ovary. Examples include: The strawberry, regardless of its appearance, is classified as a dry, not a fleshy fruit. Botanically, it is not a berry ; it is an aggregate-accessory fruit,
6400-489: Was actually embedded within subgenus Ribes . Analysis of combined molecular datasets confirms subgenus Grossularia as a monophyletic group, with two main lineages, sect. Grossularia and another clade consisting of glabrous gooseberies, including Hesperia , Lobbia and Robsonia . Other monophyletic groups identified were Calobotrya , Parilla , Symphocalyx and Berisia . However sections Ribes , Coreosma and Heritiera were not well supported. Consequently, there
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